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Salmon Steak

Salmon steak seasoned with pepper and sea salt, then sautéed in butter or oil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Salmon and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 4,481 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Salmon Steak

Ingredients

Directions

Prepare

  1. Thinly slice the salmon steak for cooking.

  2. Sprinkle with pepper and coarse sea salt.

  3. Pour a little melted butter over the steak.

  4. Let it sit for a few minutes.

Cook

  1. Sauté in butter or oil for about ten minutes, turning several times as it cooks.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Salmon + peppertop 27% of all pairs
    Smell alikelow
    Cooked together5,446 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Salmon steak
Forms the main body of the dish and cooks to a flaky texture.
Melted butter
Adds richness and helps the surface brown lightly.

The step that matters

Sauté in butter or oil for about ten minutes, turning several times. Turning the fish several times helps it cook evenly and keeps the outside from scorching before the centre is done. Too much heat or too little turning can leave the surface dry or the inside underdone.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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